Skillful Foolishness – In the Kitchen (and beyond)

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German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes. This recipe calls for waxy potatoes and my favorite are Yukon Gold.

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.